Tofu and Vegetable Scrambled Breakfast Bowls

This Tofu and Vegetable Scrambled Breakfast Bowl is a quick and easy way to get a hearty and healthy breakfast on the table. The tofu is crumbled and cooked until browned, then vegetables are added and cooked until softened. The whole thing is seasoned with nutritional yeast, turmeric, salt, and pepper. It's a great way to use up leftover tofu and vegetables, and it's also a great meal for vegans and vegetarians.

This recipe was inspired by my love of tofu scrambles. I've been making them for years, and I've tried all sorts of different variations. This recipe is one of my favorites because it's so simple and delicious. It's also a great way to use up leftover tofu and vegetables. I usually make a big batch of tofu scramble on the weekend, and then I eat it throughout the week for breakfast, lunch, or dinner.

Prep time: 10 | Cook time: 15 | Serves: 2

Ingredients

• 1 block extra-firm tofu, drained and crumbled
• 1 cup chopped bell pepper
• 1 cup chopped onion
• 1 cup chopped mushrooms
• 1/2 cup chopped spinach
• 1/4 cup nutritional yeast
• 1/4 teaspoon turmeric
• Salt and pepper to taste

Instructions

1. Heat a large skillet over medium heat.
2. Crumble the tofu into the skillet and cook until browned, about 5 minutes.
3. Add the bell pepper, onion, mushrooms, and spinach to the skillet and cook until softened, about 5 minutes.
4. Stir in the nutritional yeast, turmeric, salt, and pepper.
5. Cook for 1 minute more, or until heated through.
6. Serve immediately.

Why It Works

• The tofu is crumbled and cooked until browned, which gives it a slightly crispy texture.
• The vegetables are cooked until softened, but still have a little bit of crunch.
• The nutritional yeast adds a cheesy flavor to the dish.
• The turmeric adds a warm, earthy flavor to the dish.
• The salt and pepper add flavor and depth to the dish.